Wave cake

Ingredients for 1 servings:

• 250 g butter
• 6 eggs
• 380 g flour
• 2 tbsp vanilla sugar
• ½ tsp baking powder
• 180 g sugar
• 2 tbsp cocoa powder
• ⅛ liter milk
• 2 tbsp rum
• 2 jars of sour cherries
• 1 pkt. pudding powder, vanilla
• ½ liter of milk
• 3 tbsp sugar
• ¼ liter whipped cream
• 1 tbsp vanilla sugar
• 6 sheets of gelatin
• Cake icing, chocolate

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Cream the butter with the egg yolks, vanilla sugar and sugar until light and fluffy. Beat the egg whites until stiff peaks form. Mix the flour with the baking powder and fold into the yolk mixture along with the milk. Finally, carefully fold in the beaten egg whites. Spread half of the batter onto a baking dish lined with baking paper. Colour the other half of the batter dark with cocoa powder (dissolved in rum) and spread evenly over the white batter and smooth it out. Drain the sour cherries and place them in even rows on the cake, 2-3 cm apart. Bake at 180°C for approx. 35-40 minutes. Cook the pudding according to the instructions and let it cool. Dissolve the gelatine and stir into the pudding. Whip the cream until stiff peaks form and fold in. Spread the cream and pudding mixture onto the cake and let it set. Then cover evenly with chocolate glaze.